Breakfast Socca with Lemon Ricotta, Seared Asparagus, and Soft Egg

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place a 24 cm / 9.5 inch cast-iron skillet or oven-safe round pan in the oven to heat for 8 minutes.

2. 2

   2. In a bowl, whisk together the chickpea flour, water, 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, and the garlic powder. Whisk until smooth and let the batter rest for 10 minutes.

3. 3

   3. While the batter rests, combine the ricotta with the lemon zest, 15 ml (1 tbsp) lemon juice, the honey if using, 1.5 g (1/4 tsp) salt, and a pinch of black pepper. Mix into a spreadable cream and set aside.

4. 4

   4. Heat 15 ml (1 tbsp) olive oil in a skillet over medium-high heat. Add the asparagus with 1.5 g (1/4 tsp) salt and a little black pepper. Sauté for 3 to 4 minutes until lightly seared but still firm. Remove from the heat.

5. 5

   5. Carefully remove the hot skillet or pan from the oven. Add 15 ml (1 tbsp) olive oil and swirl to coat the bottom. Pour in the socca batter and bake for 14 to 16 minutes at 220°C / 425°F, until the edges are golden and the center is set.

6. 6

   6. While the socca bakes, place the eggs in gently boiling water and cook for 6 1/2 minutes for soft yolks. Transfer immediately to cold water, peel carefully, and set aside.

7. 7

   7. Remove the socca from the oven. Spread the lemon ricotta over the top, arrange the sautéed asparagus, and add the soft eggs cut in half.

8. 8

   8. Finish with the pumpkin seeds and chopped chives. Add a little more black pepper to taste and serve right away.